Tomato Tart Recipe
A simple to make tomato tart that can be made with standard wheat flour or substitute gluten free flour. Be sure to choose the tastiest tomatoes possible. Pre-bake the pastry case and fill.
Ingredients
Pastry:
- 160 grams plain wheat flour or pea flour
- 90 grams butter
- 1 egg approx 50 gr
- Pinch of salt
Filling
- 500 grams tomatoes
- 125 grams of cheese brie, camembert, goats or similar cut into 1 cm cubes
- Pinch of salt
- 10 gr Dijon Style mustard optional
Instructions
- Preheat the oven to Gas4/180°C/450ºF
- Either rub the butter into the flour and salt by hand then add the egg to mix or place all the ingredients in a food processor or stand mixer and mix until a ball forms. You shouldn't need any further liquid if using wheat flour. If using pea flour, add a little more water to make a soft dough
- Chill for 10 minutes in the fridge
- Butter a pastry ring or a tart case (remove the bottom). Place the ring or tin on a baking tray. Roll out the pastry thinly and place in the pastry ring or tart case.
- Trim and return to the fridge for 10-15 minutes. Take out of the fridge and place baking parchment in the case.
- Add baking beans and bake for 10 minutes or so until firm. Remove the beans and cook a further 5 minutes until lightly brown. Remove from oven.
- Optional: when cooled, store in fridge or freezer.
- Meanwhile, slice the tomatoes and bake with a a pinch of salt covered in the oven until softened. This will take 10-15 minutes depending on ripeness of tomatoes.
- If you are using larger tomatoes, remove the skin which should come away easily. Drain the tomatoes. Keep the liquid to serve separately.
- Ten minutes before you want to eat if you have left the pastry case to cool, reheat for 5 to 10 minutes. Smear with mustard if using. Then sprinkle the cubed cheese on the pastry base. Add the tomatoes.
- Place in the oven until warmed through and cheese melted (about 10 minutes). Do not be tempted to leave this any longer, you do not want a soggy bottom!
- Serve with fresh beans. Enjoy
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